Raw Mint Chutney

I recently visited one of my very old family friends, lakshmi aunty and Raghavan uncle, who were also our neighbors near my parent’s house. They were very thrilled to see me after 20 longs years and began reminiscing my younger days to my kids and husband. Lakshmi aunty was an excellent cook. Not only she explored different varieties but also adept in making the correct quantity with perfect taste. I and my brother were great fans of her dishes. As I was talking to her, I also was whining to her of how my hubby is a chutney fan and demands varieties of chutneys for each tiffin item. She quickly gave me an idea, of not 1 but 3 different varieties of chutney with one basic ingredient, mint.

Mint or Pudhina is the easiest available herbs and can be easily grown in our kitchen garden. Just plant a thick stem of store bought Mint leaves in a pot and it will yield abundant mint leaves throughout the year. Mint has abundant health benefits and need to be included in some way or the other in our daily diet. The herb is cholesterol free and is a warehouse of anti –oxidants, vitamins, essential oils and dietary fiber, which helps to control blood cholesterol and blood pressure. It is also an excellent source of minerals like potassium, calcium, iron, manganese and magnesium.

Mint or pudhina is characteristically known for its aroma and here in these recipes we add little of coriander leaves which will enhance the overall flavor to the maximum. My heartfelt thanks to Lakshmi aunty for sharing these recipes. These aromatic and beautiful green chutneys made my hubby and kids eat more and more of the dosas, idlies and the kebabs. Do try at your kitchen and watch your family drool over. Cheers!!